Everyone’s had an ice pop that starts out yummy, but then the flavor eventually gets sucked out and you’re left with ice and zero flavor.
Freezing a pure liquid, say apple juice from concentrate, results in a super icy pop and this sort of rock hard texture allows you to suck the flavor out of just one area, while turning the rest of the ice pop into water basically. There’s a theory that the warmer the food, the sweeter the taste, however, that’s no reason to have an unflavored ice pop on your hands.
You won’t see the flavor issue as much with store-bought ice pops. This is because manufactured ice pop are often made with stabilizers that not only work to keep ice pops less rock hard, but help provide a more uniform flavor experience. Additionally, keep in mind that store-bought pops often contain artificial, thus stronger flavors and colors, but that’s not a bonus, since those flavors and colors are fake.
It’s impossible to avoid watery tasting ice pops 100% – most pops dilute a bit as you lick. But, you can combat this a bit. The same issues that result in rock hard ice pops create a watery taste situation, so your best bet is to avoid making rock hard ice pops. Add something to your liquid that will help even the liquid out, such as a banana, gelatin, fruit puree, etc – all the same stuff you’d use to avoid rock hard popsicles and your flavor will end up more uniform and longer lasting.
Below are three ice pops you can make that hold their flavor well, the entire pop through.
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